Voting thumbnail espresso glazed baked donuts
Espresso Glazed Baked Donuts
Recipe by Lindsay M
Caffeinated Concoctions
These chocolate donuts are perfect for breakfast because the coffee is baked right in.

  1. Preheat the oven to 350ºF. Coat a 6 count donut pan with cooking spray. Set aside.
  2. In a large bowl, whisk together flour, 1/4 cup cocoa powder, baking soda, and espresso powder.
  3. In another bowl, whisk together buttermilk, brown sugar, egg, vegetable oil, and 1 teaspoon vanilla extract.
  4. Add the wet ingredients to the dry and mix with a wooden spoon no dry ingredients remain. Spoon or pipe the dough into the donut pan.
  5. Bake 10-12 minutes or until a toothpick inserted in one of the donuts comes out with moist crumbs clinging. Allow the pan to cool on a wire rack for 5 minutes before inverting and allowing the donuts to cool completely on the rack.
  6. While the donuts are cooling, prepare the espresso glaze by dissolving 1 teaspoon espresso powder in 3 tablespoons hot milk in a small bowl. Add the powdered sugar, 3 tablespoons cocoa powder, 1 teaspoon vanilla, and pinch of salt. Dip the donuts in the glaze, allowing any extra to drip off. If the glaze becomes too thick, add a few drops of milk at a time, mixing until the desired consistency is reached. Top immediately with sprinkles.
  • All purpose flour x 1 cup
  • Unsweetened cocoa powder x 1/4 cup
  • Unsweetened cocoa powder x 3 tablespoon
  • Baking soda x 1/2 teaspoon
  • Espresso powder x 3 teaspoon
  • Buttermilk x 1/3 cup
  • Light brown sugar x 1/4 cup
  • Egg x 1
  • Vegetable oil x 3 tablespoon
  • Pure vanilla extract, divided x 2 teaspoon
  • Powdered sugar x 1 1/2 cup
  • Kosher salt (pinch) x 1
  • Milk, hot x 3 tablespoon
  • Sprinkles (optional) x 1

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